The first time I had coconut was in a trail mix packet that had peanuts, m&m’s, chocolate chips, and coconut! At that moment I realized how delicious coconut is!! So I found this coconut macaroon recipe and I figured I’d give it a shot. What I like about these macaroons is the contrast of a crispy exterior to a soft and chewy interior. What’s even better is that they can be eaten warm from the oven or cold! Either way they’re delicious! Personally I like to eat ’em cold with a nice cuppa tea! Irish tea of course 😉
The recipe I will include starts with warming the egg whites with white granulated sugar until nice and creamy. I read that this step stabilizes the whites and gives the macaroons a crisp outer crust. To provide more scientific facts about the recipe, the flour is included to give the macaroons a dense texture and dome-like shape.
Makes about 2 dozen macaroons.
4 large egg whites, at room temp.
1 cup granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup cake flour, sifted
3 cups sweetened shredded coconut (I used the Baker’s brand)
In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.